This bean soup is hearty, smoky and rich. Instead of using a chicken or vegetable stock, the flavor is built by frying the spices in oil before adding the vegetables, bacon and beans. When used together, the spices - red chiles, bay, cloves, cinnamon and peppercorns - act as the Indian version of a bouquet garni.

Extra virgin olive oil, cherry-infused balsamico and orange zest add new flavors and depth to this breakfast classic. Fresh berries work best, but can be substituted with frozen berries in a pinch. Raspberries and blackberries are also equally delightful.

Fast, fresh and simple, this mussels and pasta dinner can be on the table in 20 minutes. The sauce is infused with basil twice—in the beginning it is fried with the cracked pepper and at the end it is added fresh with the mussels. Frying fresh and dried herbs and spices is an Indian culinary trick that adds depth and an extra layer of intensity to just about any dish.

Add a twist to your next get-together with Essensia Restaurant's Creative Director Julie Frans fresh take on an ancient grain: farro. Grano farro has been used in Ancient Italian cuisines for thousands of years. Here, Chef Julie Frans kicks it up a notch with tangy preserved lemon and rich feta - making this the perfect side dish to a grilled steak or fish.

A fresh slaw goes beautifully on top of fresh, white fish. Keep it simple and focus on the flavors of the ingredients, making sure the slaw won't diminish the flavor of the fish. Use Lucini® Delicate Lemon Extra Virgin Olive Oil to moisten and enhance the slaw, giving it a burst of flavor, richness, and depth.

Sloane spices up her go-to lentil soup with what she terms "summer-in-a-bottle," Lucini® Tuscan Basil Extra Virgin Olive Oil, resulting in a dish that is hearty enough for a cool fall evening, while savoring bright summer flavors. This recipe is "Top 8 Allergen" free making it ideal for those with or without food allergies.

Amber Antonelli's love of good food shines in her simple yet sophisticated recipe for Oven Roasted Artichokes with Anchovy Meyer Lemon Aioli. Not a fan of anchovy? Simply replace with 1/4 teaspoon of salt.

Recipe creator Amber Antonelli recommends making the salad a day before you plan on serving it and waiting to add the avocado and almonds until you are ready to eat. Prefer a sweeter salad? Antonelli sometimes adds thinly sliced fresh apple and dried currants for a unique twist. Not a fan of almonds? Any nut will do, but toasted is a must.

Fresh watermelon, tomato and cucumber are perfectly balanced in this unique, savory gazpacho. Chef Nathan Lyon's passion for in-season produce and bold flavors shine in what he has termed, a fresh, slightly spicy, 'salad in a blender'.